Chicken Tortilla Crockpot Soup Ingredients :
1 pound shredded, cooked chicken1 (15 ounce) can whole peeled tomatoes, mashed1 (10 ounce) can enchilada sauce1 medium onion, chopped1 (4 ounce) can chopped green chile peppers2 cloves garlic, minced2 cups water1 (14.5 ounce) can chicken broth1 teaspoon cumin1 teaspoon chili powder1 teaspoon salt1/4 teaspoon black pepper1 bay leaf1 (10 ounce) package frozen corn1 (15 once) can black beans-rinsed1 tablespoon chopped cilantro7 corn tortillasvegetable oil Directions :Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans, and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.Preheat oven to 400 degrees F (200 degrees C).Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.Bake in preheated oven until crisp, about 10 to 15 mins. To serve, sprinkle tortilla strips over soup.
Ingredients :
Directions :
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 (15 once) can black beans-rinsed
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans, and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 mins. To serve, sprinkle tortilla strips over soup.